Homemade truffles make a really good present – especially for Easter or birthdays when you want to give something with a personal touch. The truffles can be kept in an airtight container in the fridge for at least a week. Sprinkle them with a little extra cocoa powder from a sieve or tea strainer at the last minute if they need freshening up.

Rolling truffles

Ingredients

• 225g Plain Chocolate, broken into chocolate button-sized pieces
• 175ml double or whipping cream
• Icing sugar, cocoa powder or nuts for rolling
• Icing sugar for dusting

Method

1. Cover a large, heavy chopping board or a baking tray tightly and completely with clingfilm or waxed paper to place the truffles on to set.
2. Place the chocolate in a large mixing bowl at least 1.75 litres in capacity. In a small saucepan, bring the cream to a rolling boil and immediately pour over the broken chocolate. Blend thoroughly until all the chocolate is melted.
3. Allow the mixture (called a ganache) to cool, uncovered, completely for 1-1½ hours at room temperature until it is set. (You can speed up the process by placing the bowl in a sink filled with cold water – but don’t allow any of the water to come into contact with the ganache.)
4. When the mixture has set, use a teaspoon to spoon out bite-sized pieces. Dust your hands lightly with icing sugar to prevent them sticking and roll the pieces into balls in the palms of your hands.
5. Immediately roll the truffles in sifted cocoa powder, icing sugar or finely chopped nuts and place on the prepared tray to set.

Variations

For alcoholic truffles, add 75ml rum, brandy, Calvados (or any other alcohol you fancy) to the ganache before allowing to cool and set. Don’t bother using your best liqueurs as subtle flavours get lost in the chocolate. Cheap rum or whisky is fine.

You can gently melt about 175g chocolate and dip the truffles in it before rolling in the cocoa powder or other coating. This helps the coating stick and gives the truffles a contrasting ‘crunch’ as you bite into them. A chocolate coating will also help them to keep longer.

For milk or white chocolate truffles, simply replace the plain chocolate in the above recipe with white or milk chocolate.